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Steps

Heat a large pot of salted water to a boil on high. Add the sweet potato or carrot noodles. Cook 5 min., then add butternut squash noodles. Cook another 3 min., until vegetables are tender but not falling apart. Drain well.

Meanwhile, to a 12-inch skillet, add the butter and garlic. Cook on medium 3 min., until butter melts and garlic is golden, stirring often.

Whisk in the half & half and cream cheese. Reduce heat to medium-low. Cook 5 min., until slightly reduced and smooth, stirring often. Remove from heat and stir in Parmesan. Season with salt and pepper.